|Looks professional, right? I am very proud of myself. Super yum too with no added refined sugar!|
(Spicy) Crispy Baked Sweet and Sour Tofu with Vegetables Recipe (vegan)
- 1 block of extra firm tofu, pressed, cut into small blocks or triangles (about 1/2 inch thick)
- approx 1/4 cup of rice flour or cornstarch
- spray oil
- 1/3 cup tamari
- 1 TB mirin
- 2 TB agave nectar
- 1 TB maple syrup
- 4 TB rice wine vinegar
- 3 TB ketchup
- squeeze of Sriracha
- 1/4 tsp of red pepper flakes (optional, if you want it spicy)
- 1/4 cup of water
- 1 TB cornstarch (dissolved into 2 TB hot water)
- 4-5 cups of various veggies of your choice (broccoli, peppers, zucchini, bamboo shoots, water chestnuts and cabbage work well)
- 1/4-1/2 cup of chopped, fresh pineapple
|Crispy tofu, baked, not fried. The smell in your house will thank you for baking.|
- Preheat oven to 450.
- In a bowl, toss tofu with enough rice flour or cornstarch to lightly coat each piece (if doing triangles, do this in batches as to not break the triangles). Place each piece on a parchment lined cookie sheet and then spray tops lightly with spray oil.
- Bake for about 20-25 minutes or until they are crispy and lightly golden.
- While your tofu is baking, combine tamari through water on the ingredients list. Whisk together.
- In a pan sprayed with cooking oil (or just use 1-2 TB of peanut oil if you are not trying to cut back on fat/calories), lightly stir-fry your veggies and pineapples. This works really well in a cast iron pan. I do not use non-stick pans for various reasons.
- Add your sauce to the pan and simmer veggies.
- When your sauce is warm, whisk in the cornstarch (that has been dissolved in hot water). The sauce will quickly thicken. Turn it off as soon as you notice this the sauce will burn and get goopy.
- Toss in the tofu to coat. Serve with hot rice or soba noodles.
|Veggies grilled in cast iron with very little oil. Cast iron pans rule and they don't cause cancer!|